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The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications

$189.50
April 2009
978-1-932078-99-2
504

Product Details

  • Required testing for the safety and quality of cereal-based foods
  • Explains test methods for each step of the grain chain
  • Covers a wide range of foods, baked products and animal feeds
  • Shows best testing practices and new protocols

This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.

Key Words include: Baking, Cereals, Wheat, Maize, Barley, Flours, Grain Chain, Testing, Milling, Bread, Organic, Spelt, Animal Feeds, Malted Wheat, Fermented Products, Pastries, Pasta, and Food Extrusion.


TABLE OF CONTENTS

Acknowledgments

1. Introduction

STANLEYP. CAUVAIN and LINDA S. YOUNG

  • The International Association for Cereal Science and Technology (ICC)
  • The Reliability of Measurements
  • Further Information on Testing and Standards
  • References

2. The Application of Testing Methods in Cereals Breeding Programs

L. O'BRIEN and R. L. CRACKNELL

  • Introduction
  • Breeding Behaviour and Its Influence on Application of Testing Methods
  • Factors Influencing Application of Testing Methods
  • Importance of Experimental Design
  • General Requirements of Early Generation Cereal Testing Methods
  • Converting Grain to Flour, Wholemeal or Grits
  • Tests on Flour and Wholemeal
  • Wheat
  • Barley
  • Testing for Malting Quality
  • Maize (Corn)
  • Useful Web Sites
  • References

3. Testing Cereals in the Field and at the Store and Its Relevance to End-Product Performance

R. H. WILLIAMS, S. C. W. HOOK and G. J. JELLIS

  • Introduction
  • Sulphur
  • Nitrogen
  • Orange Wheat Blossom Midge
  • Fusarium Mycotoxins
  • Amylase/Germination Testing
  • Moisture Determination
  • Storage Insects and Mites
  • Mycotoxin Testing (Out-Loading)
  • Grain Condition Post Harvest (In-Store)
  • Conclusion
  • References

4. Using Cereal Testing at Mill Intake

STANLEYP. CAUVAIN

  • Introduction
  • Grains Testing at Intake
  • Testing Single Grain Varieties
  • Testing Agreed Specifications
  • The Test Milling of Grains
  • Organic, Spelt and Other Ancient Grains
  • Durum Wheat
  • Conclusion
  • References

5. Applications of Testing Methods in Flour Mills

STANLEYP. CAUVAIN

  • Introduction
  • An Outline of Grain Milling Processes
  • Testing Wheat Flour Milling Stocks During Production
  • Checking the Final Flour
  • Testing Wholemeal Wheat Flours
  • The Modification of Wheat Flour
  • Monitoring Additions to and Fortification of Wheat Flours
  • Analyzing Animal Feeds
  • Malted Wheat and Barley Products for Foods
  • References

6. The Relevance of Testing to the Manufacture of Bread and Fermented Products

STANLEYP. CAUVAIN

  • Introduction
  • A Synopsis of Breadmaking Processes
  • Dough Processing from Divider to Prover
  • Expansion in the Prover and Structure Setting in the Oven
  • The Relationship Between Flour Properties and Bread Quality
  • Testing RyeFlours
  • Test Baking
  • Bread Flour Specifications
  • Assessing Bread and Fermented Product Quality
  • References

7. The Relevance of Testing to the Manufacture of Biscuits (Cookies), Cakes and Pastries

STANLEYP. CAUVAIN

  • Introduction
  • A Synopsis of Biscuit (Cookie) Making Processes
  • The Relationship Between Flour Properties and Biscuit (Cookie) Quality
  • Biscuit (Cookie) Flour Specifications
  • Assessing Biscuit (Cookie) Quality
  • A Synopsis of Cake Making Processes
  • The Relationship Between Flour Properties and Cake Quality
  • Cake Flour Specifications
  • Assessing Cake Quality
  • A Synopsis of Pastry Making Processes
  • The Relationship Between Flour Properties and Pastry Quality
  • Pastry Flour Specifications
  • Assessing Pastry Quality
  • Test Baking for Biscuits, Cookies, Cakes and Pastries
  • References

8. Cereal Testing in the Manufacture of Extruded Products

ROBIN C.E. GUY

  • Manufacture of Foods Using Extrusion Cooking Technologies
  • Raw Materials Used to Manufacture Extruded Products
  • Chemical Analysis
  • Physical Analysis of Raw Materials
  • The Assessment of Products
  • Physical Methods for Assessing Products
  • Chemical Analysis
  • Physical Texture Analysis
  • Sensory Analysis
  • References

9. Applications for Non-Wheat Testing Methods

JOHN R.N. TAYLOR and K. GYEBI DUODU

  • Introduction
  • Maize
  • Sorghum
  • Millets
  • Rice
  • Oats
  • References
  • Useful General References

10. Testing for Food Safety

ROLAND ERNEST POMS

  • Introduction
  • Use of Mycotoxin Analyses
  • Acoustic Testing for the Most Important Mycotoxins in Grain
  • Rapid Testing for Food Safety in Cereals and Flour: Gluten and Food Allergens
  • Methods of Analysis for Pesticide Residues in Cereal Grains
  • Testing for Acrylamide
  • GMO Testing Methods: Analytical Approaches, Method Validation and Sampling Strategy

11. Testing for Animal Feed Production

EVA MARIA BINDER, PETRAHUBMAYER and GEORG MITTERER

  • Introduction
  • Testing for Microbiological Contaminants in Animal Feed
  • Agricultural and Other Chemicals
  • Mycotoxins
  • Conclusion
  • References

12. An Overview of ICC Cereals Testing Methods

  • Introduction
  • ICC Standard Methods

13. Cereals Testing Equipment

  • Introduction
  • Brabender®?GmbH & Co.KG
  • CHOPIN Technologies®
  • Elementar Analysensysteme GmbH
  • FOSS Analytical AB
  • NewportScientific—A Part of the Perten Instruments Group
  • Perten Instruments AB
  • Sadkiewicz® ?Instruments
  • Stable Micro Systems
  • Megazyme
  • R-Biopharm AG

Index

About the Editors 
Stan Cauvain and Linda Young have a combined experience of over 60 years with the Flour Milling and Baking Research Association, Chorleywood, and Campden & Chorleywood Food Research Association. They are now Vice Presidents of the consultancy company BakeTran of High Wycombe, UK, providing research, development and knowledge systemisation services to cereals, milling and baking industries around the world.

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